Braised Fish with Douban

Name: Braised Fish with Douban
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Diaoziyu; 5 slices Pork belly; 2 tablespoons Soy sauce; 2 tablespoons Cooking Wine; Some Oil salt; 3 slices ginger; 2 tablespoons Doubanjiang; 1 Shallots; 5 cloves garlic

by Scarlett

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

In our daily life, we all eat fish frequently. Fish is not only nutritious, but also delicious. The ancient man-made characters put the word "fresh" in the "fish" department, instead of entering the "meat" department, it means to treat fish as a fish. As the best of "fresh", fish has always been a favorite food for people. Fish is not only delicious, but also has many therapeutic effects on the human body. Eating fish can help us replenish protein, and it can also strengthen the brain to reduce Alzheimer's disease, prevent stroke, prevent aging, and prevent depression. . .
There are many ways to cook fish, which can be stewed, braised, steamed, soup, etc. My favorite method is to use Doubanjiang to cook. Everyone should be familiar with Doubanjiang. You should often eat Douban in your daily life. Soy sauce, especially in Sichuan, the locals like to eat Doubanjiang. Many families make their own tofu sauce and add some when they stir-fry or cook dishes. This will not only enhance the color and flavor of the dishes, but also have rich nutrition. , Today I will use Doubanjiang to cook this fish.
In fact, the method is very simple, the steps are the same as our ordinary grilled fish, but due to the addition of bean paste, the umami flavor of the fish and the fragrance of the bean curd will be integrated. The delicious sauce and fish fragrance are the perfect combination. Simmer it slowly. , The smell of fish is floating throughout the kitchen. Taste another bite. The fish is tender and the watercress has a rich and aromatic flavor. It's so delicious that you can't stop, so go home and try it. I don’t know if you have noticed that I add a few slices of pork belly when I cook the fish. This will make the fish fresher and more fragrant. Remember, it’s very important.

Ingredients

1 piece Diaoziyu
5 slices Pork Belly
2 tablespoons Soy Sauce
2 tablespoons Cooking Wine
Some Oil Salt
3 slices Ginger
2 tablespoons Doubanjiang
1 Shallots
5 cloves Garlic

Braised Fish with Douban

1. Prepare raw materials;

2. Add salt, shredded ginger, cooking wine, etc. to the diaozi fish, and marinate after evenly spreading;

3. Use kitchen paper towels to absorb moisture on the surface of the fish before frying;

4. Heat the pan with oil, add the marinated fish and fry;

5. Fry on one side until golden, then turn it over and fry on the other side until golden;

6. While frying the fish, put the pork belly slices into the empty side and fry;

7. Fry until the surface of the pork belly is slightly browned, then add the bean paste and stir fry;

8. Add proper amount of cooking wine, light soy sauce and water;

9. Cover and simmer for five minutes;

10. Add appropriate amount of salt and pepper to taste;

11. Collect the juice on the fire, and keep pouring the juice on the surface of the fish, turning it in the middle;

12. After the juice is collected, turn off the heat and put it on the plate and place it neatly.

13. Sprinkle some chopped green onions on the surface.

Tips:
1. If you want to keep the fish skin intact when frying the fish, first absorb the moisture on the surface of the fish; put it in the hot oil and fry slowly until the fish can be shaken lightly, then turn it over and fry;
2. While frying the fish, stir-fry the pork belly (the key point: add some pork slices and cook together to make it more fresh) and the bean paste separately, so that it tastes more fragrant, and you don't need to put the fish out;
3. Add seasonings and water to simmer together to taste. Be careful to turn the fish once in the middle, and constantly pour the juice on the surface of the fish to make it more delicious.